CN106434117A - Preparation method of passion fruit wine having strong aroma - Google Patents

Preparation method of passion fruit wine having strong aroma Download PDF

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Publication number
CN106434117A
CN106434117A CN201610869816.7A CN201610869816A CN106434117A CN 106434117 A CN106434117 A CN 106434117A CN 201610869816 A CN201610869816 A CN 201610869816A CN 106434117 A CN106434117 A CN 106434117A
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China
Prior art keywords
fruit wine
fermentation
fermentation liquid
filtrate
passifolra edulis
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CN201610869816.7A
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Chinese (zh)
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曾钊盛
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曾钊盛
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Priority to CN201610869816.7A priority Critical patent/CN106434117A/en
Publication of CN106434117A publication Critical patent/CN106434117A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063Separation by filtration

Abstract

The invention discloses a preparation method of passion fruit wine having strong aroma. The preparation method comprises steps as follows: 1) passion fruits are diced and beaten into passion fruit pulp; 2) the sugar degree of the passion fruit pulp is adjusted to 20%-30%, yeast with the weight accounting for 0.015%-0.025% that of the passion fruit pulp is added, the mixture is subjected to main fermentation at the temperature of 20-30 DEG C for 8-15 days, a main fermentation broth is filtered, and filtrate is taken for standby use; 3) NaCl with the weight accounting for 0.1%-1% that of filtrate is added to the filtrate, the mixture is subjected to post-fermentation at the temperature of 15-18 DEG C for 15-30 days, and fermentation ends; 4) a post-fermentation broth is clarified, and the passion fruit wine is obtained. The aroma of the prepared fruit wine is better reserved, the aroma loss is small, and the fruit wine has strong passion fruit aroma.

Description

The preparation method of the Fragrant fruit wine giving off a strong fragrance
Technical field
The present invention relates to a kind of preparation method of fruit wine is and in particular to the preparation method of the Fragrant fruit wine giving off a strong fragrance.
Background technology
Passifolra edulis (Passiflora edulis Sims.), are the fruits of Passifloraceae Passiflora herbaceous species plant, Mainly plant in areas such as Guangdong, Hainan, Fujian and Taiwan in China.Because its fruit juice can give out Fructus Ananadis comosi, Fructus Musae, Punica granatum L., awns The strong fragrance of the various fruits such as fruit, and Passifolra edulis of gaining the name.It is total that the performance of Passifolra edulis fragrance is not dependent on Volatile infochemicals Amount and several composition of content highest, but be made up of certain distribution pattern of all kinds of fragrance components, lipid content accounts for volatilization Property fragrance 95% about, if but no alcohols exist, fragrance performance little, it is thus regarded that, alcohols be direction performance in the heaviest The composition wanted.Through analysis, Passifolra edulis characteristic perfume alcohols is mainly made up of linalool, nerol, geraniol and α-terpinol, and Above-mentioned alcohols is to be existed with glycoside forms in sarcocarp, and glycoside link state aroma substance is before a class does not have volatile fragrance Body material.After the hydrolysis release in the presence of acid or enzyme of this kind of material, can evaporate from fruit, be experienced by people Arrive, be known as Free aroma material.
Passifolra edulis are during making fruit wine, on the one hand, aroma substance can volatilize and cause fragrance loss;On the other hand, The glycosidase that yeast produces is less, and glycoside link state volatile compound hydrolysis degree is relatively low, and substantial amounts of alcohols aroma substance cannot Discharge, lead to the Fragrant fruit wine fragrance brewed boring.
Content of the invention
The technical problem to be solved be overcome existing Fragrant fruit wine fragrance loss larger, fragrance is boring, A kind of preparation method of the Fragrant fruit wine giving off a strong fragrance is provided.
The technical scheme that the present invention provides, for providing the preparation method of the Fragrant fruit wine giving off a strong fragrance, comprises the following steps:
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 20~30%, add the yeast that Passifolra edulis starch weight 0.015~0.025%, Carry out main fermentation 8~15 days at 20~30 DEG C, main fermentation liquid is filtered, takes filtrate standby;
3) add the NaCl of its weight 0.1~1% in filtrate, carry out after fermentation 15~30 days at 15~18 DEG C, knot Bundle fermentation;
4) after fermentation liquid is clarified, obtain final product.
Step 2) in, because in Passifolra edulis sarcocarp, pol is relatively low, acidity is higher, the initial pol of regulation to 20~30%, can Yeast is promoted to carry out growth and breeding using sugar, and the material such as output ethanol, esters, when sugar is higher than 30%, sample permeates Pressure increases, and can suppress saccharomycetic growth and breeding, leads to alcoholic strength to decline.Meanwhile, high pol also can promote higher alcohol, succinic acid Deng the generation of by-product, lead to fruit wine bitter taste thorn larynx, organoleptic quality declines.Pol will also result in Fragrant fruit wine less than 20% Alcohol content is relatively low, and fragrance is boring.
Yeast-inoculated amount is advisable with 0.015~0.025%, and when yeast-inoculated amount is higher than 0.025%, wine fermentation is violent, Ethanol output capacity is high, but sugar consumption is big simultaneously, leads to fruit wine sugariness to reduce, and with pungent pungent taste, sensory evaluation scores drop Low.When inoculum concentration is less than 0.015%, wine fermentation is slow, and alcoholic strength is low.
Fermentation temperature is advisable with 20~30 DEG C, and now yeast fermenting speed is very fast, and when 30 DEG C of temperature >, yeast propagation is opened Beginning is obstructed, and yeast aging rate is accelerated, and miscellaneous bacteria easily grows, and affects fruit wine quality.When 20 DEG C of temperature <, yeast propagation delays Slowly, affect fruit wine quality.
Step 2) in, described filtration is main fermentation liquid to be crossed 100~150 mesh filter clothes filtered.
Step 3) in, the addition of NaCl is 0.1~1%, and consumption is higher than 1%, yeast dehydration can be led to dead, consumption Less than 0.1%, the effect improving fragrance cannot be played again.Appropriate NaCl produces certain facilitation to yeast fermentation, also The effect of the breeding of miscellaneous bacteria can be suppressed.Meanwhile, Cl-Easily quiet with the glycosidic bond generation on glycoside link state volatile compound molecule Electro ultrafiltration, the affinity increasing glucose glycoside enzyme to glycoside link state volatile compound molecule is so that greatly improve enzymolysis Effect, produces substantial amounts of aroma substance.
In addition, NaCl goes out Na in dissociation in water+And Cl-, Cl-There is larger electronegativity, easy and linalool, nerol, perfume (or spice) Hydroxyl proton on the alcohols aroma substance such as folic alcohol and α-terpinol combines to form hydrogen bond, and the formation of this hydrogen bond can be upset and beat Break original alcohols aroma substance intramolecular and intermolecular O-H-O key, thus forming O-H-Cl key so that aroma substance is dissolved in wine body In, it is to avoid aroma substance excessively volatilizees, and plays the effect retaining aroma substance.
Step 4) in, described clarification is Bentonite or Ovum Gallus domesticus album will to be added in after fermentation liquid to be clarified.The addition of Bentonite is The 0.1~0.2% of after fermentation liquid weight, the addition of Ovum Gallus domesticus album is the 1~1.5% of after fermentation liquid weight.
Also include the step sterilizing, described sterilizing is that the after fermentation liquid after clarification is micro- less than 0.22 μm by aperture Membrane filtration.
Compared with prior art, the fruit wine fragrance that the present invention brews preferably is retained, and fragrance loss is little, has strong Passifolra edulis fragrance.
Specific embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 20%, add the yeast that Passifolra edulis starch weight 0.015%, led at 20 DEG C Fermentation 8 days, main fermentation liquid is crossed 100 mesh filter clothes and is filtered, take filtrate standby;
3) add the NaCl of its weight 0.1% in filtrate, carry out after fermentation 15 days at 15 DEG C, terminate fermentation;
4) the 0.1% of after fermentation liquid weight Bentonite is added to be clarified backward in fermentation liquid, clear liquor by aperture is 0.2 μm of micro-filtrate membrane filtration, filtrate is Fragrant fruit wine.
Embodiment 2
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 30%, add the yeast that Passifolra edulis starch weight 0.025%, led at 30 DEG C Fermentation 15 days, main fermentation liquid is crossed 150 mesh filter clothes and is filtered, take filtrate standby;
3) add the NaCl of its weight 1% in filtrate, carry out after fermentation 30 days at 18 DEG C, terminate fermentation;
4) the 0.2% of after fermentation liquid weight Bentonite is added to be clarified backward in fermentation liquid, clear liquor by aperture is 0.2 μm of micro-filtrate membrane filtration, filtrate is Fragrant fruit wine.
Embodiment 3
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 25%, add the yeast that Passifolra edulis starch weight 0.02%, led at 25 DEG C Fermentation 12 days, main fermentation liquid is crossed 120 mesh filter clothes and is filtered, take filtrate standby;
3) add the NaCl of its weight 0.5% in filtrate, carry out after fermentation 25 days at 16 DEG C, terminate fermentation;
4) the 1% of after fermentation liquid weight Ovum Gallus domesticus album is added to be clarified backward in fermentation liquid, clear liquor by aperture is 0.15 μm of micro-filtrate membrane filtration, filtrate is Fragrant fruit wine.
Embodiment 4
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 20%, add the yeast that Passifolra edulis starch weight 0.025%, led at 20 DEG C Fermentation 15 days, main fermentation liquid is crossed 100 mesh filter clothes and is filtered, take filtrate standby;
3) add the NaCl of its weight 1% in filtrate, carry out after fermentation 30 days at 15 DEG C, terminate fermentation;
4) the 1.5% of after fermentation liquid weight Ovum Gallus domesticus album is added to be clarified backward in fermentation liquid, clear liquor by aperture is 0.15 μm of micro-filtrate membrane filtration, filtrate is Fragrant fruit wine.
Reference examples 1
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 25%, add the yeast that Passifolra edulis starch weight 0.02%, led at 25 DEG C Fermentation 12 days, main fermentation liquid is crossed 120 mesh filter clothes and is filtered, take filtrate standby;
3) filtrate is carried out at 16 DEG C after fermentation 25 days, terminate fermentation;
4) the 1% of after fermentation liquid weight Ovum Gallus domesticus album is added to be clarified backward in fermentation liquid, clear liquor by aperture is 0.15 μm of micro-filtrate membrane filtration, filtrate is Fragrant fruit wine.
The Fragrant fruit wine of embodiment 1~4 and reference examples 1 is carried out following subjective appreciation test, result is as follows:
1st, subjective appreciation standard:
2nd, results of sensory evaluation:
Group Color and luster Fragrance Flavour Total score
Embodiment 1 29 30 36 95
Embodiment 2 28 30 36 94
Embodiment 3 30 30 38 98
Embodiment 4 29 30 37 96
Reference examples 1 24 20 25 69

Claims (5)

1. the preparation method of the Fragrant fruit wine giving off a strong fragrance it is characterised in that:Comprise the following steps:
1) by Passifolra edulis stripping and slicing, break into Passifolra edulis slurry;
2) adjust Passifolra edulis slurry pol to 20~30%, add the yeast that Passifolra edulis starch weight 0.015~0.025%, 20~ Carry out main fermentation 8~15 days at 30 DEG C, main fermentation liquid is filtered, takes filtrate standby;
3) add the NaCl of its weight 0.1~1% in filtrate, carry out after fermentation 15~30 days at 15~18 DEG C, terminate to send out Ferment;
4) after fermentation liquid is clarified, obtain final product.
2. the Fragrant fruit wine giving off a strong fragrance according to claim 1 preparation method it is characterised in that:Described filtration be by Main fermentation liquid is crossed 100~150 mesh filter clothes and is filtered.
3. the Fragrant fruit wine giving off a strong fragrance according to claim 1 preparation method it is characterised in that:Described clarification be to Bentonite or Ovum Gallus domesticus album is added to be clarified in after fermentation liquid.
4. the Fragrant fruit wine giving off a strong fragrance according to claim 3 preparation method it is characterised in that:The addition of Bentonite For the 0.1~0.2% of after fermentation liquid weight, the addition of Ovum Gallus domesticus album is the 1~1.5% of after fermentation liquid weight.
5. the Fragrant fruit wine giving off a strong fragrance according to claim 1 preparation method it is characterised in that:Also include sterilizing Step, described sterilizing is the micro-filtrate membrane filtration by aperture less than 0.22 μm by the after fermentation liquid after clarification.
CN201610869816.7A 2016-09-30 2016-09-30 Preparation method of passion fruit wine having strong aroma Pending CN106434117A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106967555A (en) * 2017-05-05 2017-07-21 广西万佳葡萄科技有限公司 A kind of production method of passion fruit sugarcane mixed fruit wine
CN107739676A (en) * 2017-09-12 2018-02-27 茂名阿奎叔食品有限公司 A kind of passion fruit polypeptide wine
CN108728303A (en) * 2018-06-12 2018-11-02 庄臣酿酒(福建)有限公司 A kind of brewage process of passion fruit

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102888328A (en) * 2012-10-29 2013-01-23 韦桂深 Passion fruit wine and production method thereof
CN103509702A (en) * 2012-09-21 2014-01-15 刘轩华 Fermented passion fruit wine and brewing process thereof
CN103966057A (en) * 2014-06-03 2014-08-06 卢宇城 Passion fruit wine and preparation method thereof
CN104804934A (en) * 2015-04-03 2015-07-29 王思伟 Passion fruit flavor yellow rice wine and preparation method thereof
CN104886524A (en) * 2015-05-07 2015-09-09 陈玲华 Passiflora edulis seasoning wine and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103509702A (en) * 2012-09-21 2014-01-15 刘轩华 Fermented passion fruit wine and brewing process thereof
CN102888328A (en) * 2012-10-29 2013-01-23 韦桂深 Passion fruit wine and production method thereof
CN103966057A (en) * 2014-06-03 2014-08-06 卢宇城 Passion fruit wine and preparation method thereof
CN104804934A (en) * 2015-04-03 2015-07-29 王思伟 Passion fruit flavor yellow rice wine and preparation method thereof
CN104886524A (en) * 2015-05-07 2015-09-09 陈玲华 Passiflora edulis seasoning wine and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106967555A (en) * 2017-05-05 2017-07-21 广西万佳葡萄科技有限公司 A kind of production method of passion fruit sugarcane mixed fruit wine
CN107739676A (en) * 2017-09-12 2018-02-27 茂名阿奎叔食品有限公司 A kind of passion fruit polypeptide wine
CN108728303A (en) * 2018-06-12 2018-11-02 庄臣酿酒(福建)有限公司 A kind of brewage process of passion fruit

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Application publication date: 20170222